Smoking...

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SACole
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Re: Smoking...

Post by SACole » August 9th, 2015, 1:58 pm

I shoot for 315 but if I'm within 20degrees I am happy. I am just in no way a morning person especially on Saturday and Sunday.

I usually setup my Kamado the night before and just light it the next morning when we wake up.

I have done both ways and they have both turned out great. I just do what's easier for me.


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Re: Smoking...

Post by Itscold » August 10th, 2015, 8:00 am

So the pork was excellent. I was so hungry I forgot to take a finished picture. :D I do have a little trick for the Weber smokers that I learned from the Weber forum. I put sand in the water tray instead of water. It really does keep the temp even along the whole cook. I put the pork on at 6am yesterday and it stayed at 225 until 10pm. It got to 250 one time but that was it. When I used water or left the tray empty the temp would jump all over.

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SACole
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Re: Smoking...

Post by SACole » August 11th, 2015, 2:32 am

I don't think I could have waited till 10 to eat.


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Re: Smoking...

Post by Itscold » August 11th, 2015, 6:37 am

Ha-ha neither could I. The roast was done at 6, The smoker just stayed hot until then

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Re: Smoking...

Post by Dan065 » August 25th, 2015, 10:31 pm

The best thing I did for my Weber smoker was to buy a vent temperature controller. I use the BBQ IQ or Pit-master IQ one {google it}. Now I can load my smoker at night, set the temp and go to bed. No more adjusting vents, adding charcoal or water. I wish I had the 22" version of the Weber smoker though, the 18" sometimes is to small for large racks of ribs or turkeys.


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Re: Smoking...

Post by stephensilva1 » September 20th, 2015, 8:32 am

I picked up an 8 lb butt yesterday and popped it in the smoker half an hour ago. Plan on smoking it between 250-275 degrees and will foil for the last few hours. I'm already hungry!

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Re: Smoking...

Post by Ware » September 20th, 2015, 9:53 am

stephensilva1 wrote:I picked up an 8 lb butt yesterday and popped it in the smoker half an hour ago. Plan on smoking it between 250-275 degrees and will foil for the last few hours. I'm already hungry!

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Looks great!

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Re: Smoking...

Post by Ware » September 20th, 2015, 11:31 pm

Pics of the finished product?

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Re: Smoking...

Post by Ware » September 20th, 2015, 11:31 pm

Pics of the finished product?

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Re: Smoking...

Post by stephensilva1 » September 21st, 2015, 10:17 am

I was so hungry that I forgot to take pictures of it when it came straight out of the smoker! I did remember after shredding it though.

With some homemade cornbread and football, I was in heaven :lol:

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Smoking...

Post by SACole » October 3rd, 2015, 12:06 pm

I put a butt on last night at 2am after I finished running some cat5 cable for my security cameras. Let it get some smoke at 225 till about 9 am then cranked it up to 310. I will wrap once the meat reaches 165ish and pull off at 195-200.

Should be done and good to watch my Rebels beat the gators at the swamp. The wife's family are gator fans so this game is fun when it does happen. Always nice to catch a team like Florida when they are down. Even though last time we went to the swamp we took care of business.


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Re: Smoking...

Post by Ware » October 3rd, 2015, 9:05 pm

SACole wrote:I put a butt on last night at 2am after I finished running some cat5 cable for my security cameras. Let it get some smoke at 225 till about 9 am then cranked it up to 310. I will wrap once the meat reaches 165ish and pull off at 195-200.

Should be done and good to watch my Rebels beat the gators at the swamp. The wife's family are gator fans so this game is fun when it does happen. Always nice to catch a team like Florida when they are down. Even though last time we went to the swamp we took care of business.

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Hope the pork butt turned out alright..... :blackeye:

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SACole
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Re: Smoking...

Post by SACole » October 3rd, 2015, 10:01 pm

Ware wrote:
SACole wrote:I put a butt on last night at 2am after I finished running some cat5 cable for my security cameras. Let it get some smoke at 225 till about 9 am then cranked it up to 310. I will wrap once the meat reaches 165ish and pull off at 195-200.

Should be done and good to watch my Rebels beat the gators at the swamp. The wife's family are gator fans so this game is fun when it does happen. Always nice to catch a team like Florida when they are down. Even though last time we went to the swamp we took care of business.

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Hope the pork butt turned out alright..... :blackeye:
It turned out great... The game no so much.


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SACole
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Re: Smoking...

Post by SACole » April 24th, 2016, 9:35 pm

Grilled up some steaks (2 bone in ribeyes and two filets) decided to use the extra charcoal for some s'mores.
ImageUploadedByYard Help1461548066.335443.jpg
ImageUploadedByYard Help1461548078.584388.jpg


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Ribs...

Post by Ware » May 14th, 2016, 5:44 pm

Baby backs have been on the Yoder for about 2.5 hours now. I'm using a mix of pecan and cherry pellets. :good:

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SACole
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Re: Smoking...

Post by SACole » May 14th, 2016, 9:35 pm

Ware wrote:Baby backs have been on the Yoder for about 2.5 hours now. I'm using a mix of pecan and cherry pellets. :good:

ImageImage

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do you do the 2-1-1 or wrap or just ok smoker the whole time?

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Re: Smoking...

Post by Ware » May 15th, 2016, 11:01 am

SACole wrote:do you do the 2-1-1 or wrap or just ok smoker the whole time?
Yeah, these were something like 2.5-1-0.5. I wrap once I get the mahogany color I like, then unwrap at the end to allow the surface of the meat to firm back up. I look for the meat to pull back on the bones a little and use the 'bend test' with a set of tongs.

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Smoking...

Post by ericgautier » May 15th, 2016, 12:08 pm

Spares resting while smoker is getting up to temp.
ImageUploadedByYard Help1463328495.014367.jpg
Targeting 250-275 deg for a cook time of 4 hours.

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Re: Smoking...

Post by Ware » May 15th, 2016, 1:09 pm

ericgautier wrote:Spares resting while smoker is getting up to temp.
ImageUploadedByYard Help1463328495.014367.jpg
Targeting 250-275 deg for a cook time of 4 hours.

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:good:

Out of all the remote temp probes I have used, it's hard to beat that Maverick ET-732.

I'm currently using the iDevices Weber iGrill2. Strangely, Weber bought it from iDevices :confused: . I do like being able to monitor temps from my iPhone.

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SACole
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Re: Smoking...

Post by SACole » May 15th, 2016, 1:49 pm

Ware wrote:
ericgautier wrote:Spares resting while smoker is getting up to temp.
ImageUploadedByYard Help1463328495.014367.jpg
Targeting 250-275 deg for a cook time of 4 hours.

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:good:

Out of all the remote temp probes I have used, it's hard to beat that Maverick ET-732.

I'm currently using the iDevices Weber iGrill2. Strangely, Weber bought it from iDevices :confused: . I do like being able to monitor temps from my iPhone.
that Weber iGrill looks cool but it doesn't look like it has a pit probe. I use a Kamado and don't have the programmable computer so knowing my temp is important.

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